Name: California Roll Recipe
Prep time: 25 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 cups seasoned sushi rice (cooked); 8 oz. imitation crab meat (8 sticks); ¼ cup mayo (regular or Japanese-style); 1 avocado (thinly sliced); 1 small cucumber (julienned); 4 sheets nori (roasted); Salt (optional); Toasted black sesame seeds (optional)

Jump to Recipe

Introduction

California rolls are a popular and delicious type of sushi that anyone can make at home. Featuring creamy avocado, crunchy cucumber, and savory imitation crab, these rolls are a perfect introduction to sushi making. They’re fresh, flavorful, and fun to prepare.

The image shows a close-up of a sushi roll held by a pair of wooden chopsticks. The sushi roll has three visible layers: the outer layer is white rice mixed with black sesame seeds, the middle layer is black seaweed, and the inner layer contains creamy white crab meat, green avocado slices, and cucumber pieces. The sushi rolls are placed on a black surface sprinkled with sesame seeds, with blurred pieces of ginger and wasabi visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups seasoned sushi rice (cooked)
8 oz. imitation crab meat (8 sticks)

¼ cup mayo (regular or Japanese-style)
1 avocado (thinly sliced)

1 small cucumber (julienned)
4 sheets nori (roasted)

Salt (optional)
Toasted sesame seeds (black, optional)

Instructions

Step 1: Prepare the seasoned sushi rice according to your recipe or package instructions. Julienne the cucumber and slice the avocado thinly.

Step 2: Place the imitation crab sticks in a large bowl and cut into smaller pieces. Use two forks to shred the crab meat, then mix in the mayo until well combined.
Step 3: Lay one sheet of nori on a bamboo sushi mat with the rough side facing up. Add 1 cup of sushi rice evenly across the nori. Wet your fingertips with water and gently spread the rice to cover the entire sheet.
Step 4: Sprinkle toasted black sesame seeds over the rice if desired. Cover the rice with plastic wrap, then flip the nori sheet over onto the bamboo mat so the rice is facing down.

Step 5: Near the edge closest to you and slightly off-center, arrange a quarter of the crab mixture (about ⅓ cup), a quarter of the avocado slices, some cucumber pieces, and a light sprinkle of salt if using.
Step 6: Start rolling the sushi from the edge closest to you, lifting the mat as you roll and pressing gently to keep the filling tight. Be careful to avoid rolling up the plastic wrap. Repeat this process for the remaining nori sheets and fillings to make 4 rolls total.
Step 7: To cut the rolls, either leave the plastic wrap on or remove it first. Dip a sharp chef’s knife in cold water before slicing 2-3 pieces at a time. Continue until each roll is cut into 8-10 pieces.

Step 8: If you left the plastic wrap on while cutting, remove it before serving. Sprinkle the finished rolls with toasted sesame seeds if you like, and serve with wasabi, sushi ginger, and soy sauce. Enjoy!

Tips & Variations

Use Japanese-style mayo for a more authentic flavor and creamier texture in the crab mixture.
Try adding a thin strip of pickled radish for extra crunch and tang.

To make the rolls vegetarian, replace crab with shredded carrots or marinated tofu.
Keep a bowl of water nearby to wet your fingers and knife to prevent sticking.

Storage

Store California rolls in an airtight container in the refrigerator for up to 24 hours for best freshness. Sushi is best eaten the same day it’s made. To reheat, avoid microwaving as it changes texture; instead, bring to room temperature before serving.

How to Serve

The image shows a close-up of a sushi roll held by a pair of light brown chopsticks. The sushi roll has three visible layers: the outer layer is white rice with black sesame seeds scattered across it; inside, there is a thin black seaweed layer wrapping the fillings; the innermost layer consists of creamy white crab meat and bright green avocado, along with pale green cucumber. The sushi rolls are placed on a dark textured surface with some scattered sesame seeds around. The background has a hint of green and yellow blurred objects. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of imitation crab?

Yes, fresh cooked crab can be used instead of imitation crab for a more natural seafood flavor. Just shred the crab meat and mix with mayo as directed.

Do I need a bamboo sushi mat to make these rolls?

While a bamboo sushi mat helps create tight, even rolls, you can also use a clean kitchen towel or roll by hand if needed. The mat just makes rolling easier and neater.